Lamb and olives are a perfect combination. Enjoy these simple chops with the salty and delicious olive spread.
PREP TIME
10 minutes
COOKING TIME
5-10 minutes
YIELD
4 servings
2 tablespoons bacon fat
or coconut oil
2 lbs lamb chops
1 tablespoon Greek Spice Blend
OLIVE TAPENADE
1/2 cup Kalamata olives, pitted
1/2 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1/2 teaspoon anchovy paste
Juice of 1/2 lemon
CHANGE IT UP
Enjoy these with a green salad or Sautéed Spinach.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 400°F.
In an oven-safe pan over medium heat, melt the bacon fat. While the pan heats, sprinkle both sides of the lamb chops with the Greek Spice Blend. Sear the lamb chops for 2 minutes on each side, and place the entire pan in the hot oven for 2 minutes. Remove the lamb chops from the oven
To make the tapenade: Combine all ingredients in a food processor or hand blender. Top each lamb chop with a dollop of the tapenade
